5 ounces pitted Kalamata olives 1 cup dried figs, coarsely chopped 1/4 teaspoon chopped fresh rosemary 8 large cloves garlic, roasted Balsamic to taste Toasted bread, preferably from a rustic loaf Flat leaf parsley leaves as a garnish
Place all of the ingredients, except for the toast, in a food processor and pulse a few times to make a coarse paste.
Spread the olive and fig spread on the toasted bread, garnish with a small single leaf of parsley and serve immediately.
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